Cajun Chicken Jambalaya

Cajun Chicken Jambalaya

Cajun Chicken Jambalaya

Cook Time
30 Minutes
The name ‘Jambalaya’ loosely translates to ‘mixed up’ and that’s the beauty of this delicious dish – you can throw practically anything in to suit your tastes. Our Cajun chicken jambalaya recipe uses crispy celery, juicy chopped tomatoes and smoked sausage, but this one-pot wonder can just as easily become vegetarian-friendly if you swap out the meat for other vegetables. At its heart, jambalaya was designed as a way to reinvigorate leftovers, so experiment with different flavours to create your own signature take.
  • Cajun Chicken:

  • 1 tablespoons cornflour

  • 4 teaspoon Cajun Seasoning

  • 4 boneless, skinless chicken breasts

  • 15 gram (½ ounce) butter

  • 1 tablespoons oil

  • Jambalaya:

  • 1 tablespoons oil

  • 1 stick celery, diced

  • 100 gram (4 ounce) smoked sausage, sliced

  • 225 gram (8 ounce) long grain rice

  • 2 teaspoon Cajun Seasoning

  • 230 gram (8 ounce) tin chopped tomatoes

  • 300 millilitre (½ pint) chicken stock

  • 1 teaspoon Flat Leaf Parsley

  • 1 bunch spring onions, sliced

  • 50 gram (2 ounce) cooked, peeled prawns, defrosted if frozen


  • 1 Mix the cornflour and Perfect Shake Cajun Special Blend together and use to coat the chicken. In a large frying pan melt the butter and oil and fry the chicken gently for 15-20 minutes turning occasionally, until well browned and cooked through.
  • 2 Meanwhile, make the Jambalaya by heating the oil in a large pan, fry the celery and sausage for 1-2 minutes. Add the rice and Perfect Shake Cajun Special Blend and fry for a further minute. Stir in the tomatoes, stock and Parsley.
  • 3 Bring to the boil and simmer gently for 15 minutes. Add the spring onions and prawns and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender. Serve with the chicken.